It’s a wine style that takes effort and attention to detail to make, yet which sells cheaply, and it’s an export winner than many call an underachiever. James Lawrence looks at what’s really happening with Cava.
Natural wine is one of the most controversial additions to the wine firmament. What is not in dispute is that its spiritual home is Paris, as Christian Holthausen explains.
Malbec, a classic grape from France, turns out to do thrillingly well in Argentina, putting that country on the world’s wine map, says Richard Woodard. And it all started around the barbecue.
After Gary Boom received bad service one too many times from wine merchants, he decided to shake up the market. Adam Lechmere speaks with the founder of the Bordeaux Index.
In the not-so-distant past, Montalcino was one of the poorest places in Tuscany. Today, finds Richard Woodard, the market can’t get enough of Brunello. He charts the transformation.
The ready-mixed wine cocktail is back on the shelves and it’s taking the market by storm. Robert Joseph looks at the new breed of fruit-flavoured wines and asks why they’re so appealing.
Greece’s ancient wine style has had a difficult few decades, as it has become synonymous with poor-quality wines. Yiannis Karakasis and Grigoris Michailos chart a quality revival.
A growing number of indigenous varieties are hitting the market. But while they offer new tastes, their unfamiliarity and unusual names can make them difficult to market. Richard Woodard takes a look.
As viticulture and winemaking techniques change, Brettanomyces is on the rise. For some wine lovers, no amount is acceptable, while others find it adds complexity. Robert Joseph experiments on some tasters.
Grapes grown at higher altitudes ripen differently to their counterparts further down. Wink Lorch looks at the new push to establish vineyards at ever higher heights.
In the holy trinity of Champagne grape varieties, Meunier has not only suffered the indignity of coming third, but it’s also been given the wrong name. Christian Holthausen reports on Meunier’s makeover.
Direct-to-consumer wine shipping was worth $1.82bn in 2014 alone, says Leslie Gevirtz. It’s a market sector that encompasses everything from wine clubs with regular shipping plans, to private clubs for cashed-up networkers.
While the ‘Riesling Renaissance’ article is a staple of consumer wine magazines, the position of Riesling is not so clear-cut. Richard Woodard goes looking for answers.
Sommeliers from San Francisco to Sydney are looking for crisp Spanish whites for their wine lists. James Lawrence reports on the remarkable growth of white wine exports, from a country more famed for its reds.
